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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.
Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and the cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes, cooked kale, and remaining lemon wedges on the side. Garnish the kale with the remaining cheese. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.
Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and the cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes, cooked kale, and remaining lemon wedges on the side. Garnish the kale with the remaining cheese. Enjoy!
Tips from Home Chefs